Gluten-free muffins with fresh raspberries and yummy coconut

  • categoryRecipes
  • dateJanuary 31, 2020
  • time1 min read


  • 1 cup coconut sugar
  • 8 tbsp coconut oil, melted
  • 1 cup coconut milk
  • 2 large eggs
  • 2 cups gluten-free all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 cups chopped raspberries (you can also substitute blueberries or strawberries depending on your mood)
  • 12 tsp  shredded coconut, for topping


  • Preheat your oven to 425° F, and spray your muffin pan with non-stick spray.
  • In a large bowl, combine the coconut sugar, coconut oil, and coconut milk, whisking thoroughly. Then, whisk in the eggs until just combined – don’t over-whisk.
  • Slowly stir in the flour, baking powder, and salt until thoroughly combined – the batter will be thick. Fold in the raspberries.
  • Fill each muffin cup about 3/4 of the way with batter. Top each with shredded coconut.
  • Turn the oven temperature down to 350° right before placing the muffins in the oven to bake.
  • Bake at 350 degrees for 22-24 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  • Serve, and enjoy!

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